* In a heavy based saucepan, blend together the milk, cinnamon, cloves and ½ teaspoon of the vanilla extract place over a medium heat and bring up to almost boiling point. Remove from the heat.

* In a large bowl, whisk together the egg yolks and the sugar until very light and creamy. Then add the hot milk a little at a time whisking well between each addition.

* Now transfer the mix back into the saucepan and place over a low heat. Continue to heat gently, stirring all of the time. After several minutes the mix will thicken sufficiently to coat the back of the spoon. Do not allow to boil. Remove from the heat.

* Pour the hot mix through a strainer into a jug. Cover with cling wrap and leave to cool completely before refrigerating for a couple of hours.

* Now stir in the cream, liquor, remaining vanilla extract and the nutmeg. Taste and add more liquor if required! Refrigerate overnight.

* Serve in attractive glasses or punch cups with a little extra cinnamon or cocoa dusted over the top.

Tip:To avoid the risk of overheating the eggnog as you make it, instead of heating the ingredients gently in a saucepan, you can always use a double boiler. Simply whisk the ingredients together in a large mixing bowl suspended over the top of a barely simmering pan of water.